Cookie Balls

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1 pkg. (350 g) Chips Ahoy! Cookies, finely crushed, divided
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
2 pkg. (8 squares each) Baker's Semi-Sweet Chocolate

REMOVE 1 Tbsp. cookie crumbs. Mix cream cheese and remaining crumbs until well blended. Shape into 42 (1-inch) balls. Refrigerate 30 min.

MELT chocolate squares as directed on package. Dip balls in chocolate; place in single layer on parchment- or waxed paper-covered baking sheet. Sprinkle with reserved crumbs.

REFRIGERATE 1 hour or until firm.

Kraft Kitchen Tips (Wish I had known these sooner!)
How to Easily Dip Cookie Balls
To easily coat cookie balls with melted chocolate, add cookie balls, in batches, to bowl of melted chocolate. Then, use 2 forks to roll cookie balls in chocolate until evenly coated. Remove cookie balls with forks and allow excess chocolate to drip back into bowl before placing cookie balls on prepared baking sheet.

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